User manual AEG-ELECTROLUX B6100-1-D

[. . . ] COMPETENCE B6100-1 The Versatile Built-In Oven User Instructions Dear customer Please read these operating instructions carefully. Pay particular attention to the section "Safety Instructions" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. [. . . ] · You can roast all types of meat that should have a crispy exterior in a casserole without a lid (e. g. pork, meat loaf, lamb, duck, 1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game). · Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty!Shelf positions · Please see the following table for the shelf positions to use. Notes on the roasting tables Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. The cooking times are for guidance only. · We recommend roasting meat and fish in the oven from a weight of 1 kg. · In general the CONVENTIONAL function is suitable for very lean meat, fish and game. · For all other types of meat (particularly poultry) we recommend the ROTITHERM function, if you are just roasting meat without cooking any other type of food in the oven at the same time. · If you wish to roast meat and cook other dishes at the same time, use the FAN COOKING function. 38 Operating Instructions · The cooking time required is dependent on the type and quality of the meat. · To stop juices that exude from the meat burning onto dishes, we recommend adding a little liquid in the roasting dish. 2/3 of the cooking time. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. 39 Operating Instructions Table: Meat, roasting, casseroles Meat FAN COOKING Shelf position from bottom Pork Shoulder; leg; rolled; boned spare rib; loin of pork Beef Inexpensive cuts Prime cuts 3 or 2 0:15-0:20 per 450 g/1 lb plus 15-20 mins 0:20-0:25 per 450 g/1 lb plus 25-25 mins 0:30-0:35 per 450 g/1 lb plus 25-30 mins 0:35-0:40 per 450 g/1 lb plus 15-20 mins 0:30-0:35 per 450 g/1 lb plus 30-35 mins CONVENTIONAL Shelf position from bottom ROTITHERM Shelf position from bottom Time Temp. : Min. 2 170-180 2 or 1 190-210 2 150-160 2 160-170 2 180-200 - - -rare 2 170-180 1 2 200-210 1 150-160 1 -medium 2 170-180 2 190-210 3 or 2 150-160 -well done 2 170-180 2 190-210 2 150-160 Yorkshire pudding - small - large 3 2 2001 180-1901 2 2 200-250 210-2501 3 2 250 220-230 0:10-0:15 0:30-0:40 40 Operating Instructions Meat FAN COOKING Shelf position from bottom CONVENTIONAL Shelf position from bottom ROTITHERM Shelf position from bottom Time Temp. : Min. Lamb 2 170-180 2 190-210 2 150-160 0:30-0:35 per 450 g/1 lb plus 30-35 mins 0:30-0:35 per 450 g/1 lb plus 30-35 mins Veal 2 170-180 2 190-210 3 or 2 150-160 1)Pre-heat oven. 2)For Rotitherm roasting and joints of 5 lb & over eliminate the additonal time. The figures printed in bold indicate the best oven function and temperature to use in each case. Select the lower temperature to start with, then select the higher one only if required. 41 Operating Instructions Table: Roasting, casseroles, au gratin Poultry, Game, Fish, Vegetables Quantity approx. FAN COOKING CONVENTIONAL1 Shelf position from bottom ROTITHERM 2 Time Shelf position from bottom Casseroles, miscellan. Casseroles Lancashire Hot Pot Moussaka Meat Loaf Poultry/ Game Chicken Chicken Duck Goose Turkey Turkey 1 kg/ 2 lbs 1. 5 kg/ 3 lbs 1. 5-2 kg/ 3. 5-4 lbs 3. 5-5 kg/ 8-10 lbs 2. 5-3. 5 kg 5-7 lbs 4-6 kg/ 8-13 lbs 2 2 2 2 or 1 2 2 or 1 1 kg/ 2 lbs 1 kg/ 2 lbs 1 kg/ 2 lbs 675 g/ 1. 5 lbs 2 2 2 2 Temp. °C Shelf position from bottom Temp. °C Hr. : Min. 150 150-160 170-180 170-180 2 2 2 2 160-170 180-190 210-215 200-210 2 - 2:30-3:00 2:15-2:30 0:40-0:50 160-170 1:00-1:10 170-180 170-180 180-190 170-180 160 150-160 2 2 2 or 1 2 or 1 2 or 1 2 or 1 200-220 200-220 210-220 200 210/250 180-200 180-200 2 2 2 2 or 1 2 or 1 2 or 1 160 160 160 0:50-1:10 1:15-1:30 1:15-1:45 130-140 2:30-3:00 140-150 1:30-2:00 130-140 2:30-4:00 42 Operating Instructions Poultry, Game, Fish, Vegetables Quantity approx. FAN COOKING CONVENTIONAL1 Shelf position from bottom 3 or 2 3 or 2 ROTITHERM 2 Time Shelf position from bottom Pheasant, Wild Duck, Rabbit Partridge/ Pigeon Fish (baked, steamed) Whole fish Fish pies, bakes Vegetables Stuffed pepper/aubergines Au gratin dishes 2 1-1. 5 kg/ 2-3 lbs 750 g1 kg/ 1. 5-2 lbs 2 3 or 2 1 kg/ 2 lbs per 300500 g 3 or 2 3 or 2 Temp. °C Shelf position from bottom 3 or2 3 or 2 Temp. [. . . ] · Home visits are made between 8. 30am and 5. 30pm Monday to Friday. Visits may be available outside these hours in which case a premium will be charged. Exclusions This guarantee does not cover: · Damage or calls resulting from transportation, improper use or neglect, the replacement of any light bulbs or removable parts of glass or plastic. · Costs incurred for calls to put right an appliance which is improperly installed or calls to appliances outside the United Kingdom. · Appliances found to be in use within a commercial environment, plus those which are subject to rental agreements. [. . . ]